Cheese-Stuffed Burger with Jalapeño Bacon Jam

First, make the jalapeño bacon jam. In a saucepan over medium heat, cook the diced bacon until crispy and the fat has rendered.

Add the diced jalapeño and onion to the pan and cook until softened. Then add the minced garlic, maple syrup, apple cider vinegar, and brown sugar.

Stir to combine and let the mixture simmer for about 30 minutes until it thickens into a jam. Set aside.

While the jam simmers, prepare the burger patties. In a large bowl, combine the ground beef, egg, Worcestershire sauce, and 2 cloves of minced garlic. Mix gently with your hands until just combined.

To create the cheese stuffing, fold 2 slices of American cheese into a small, thick square.

Take a portion of the ground beef mixture and flatten it. Place the folded cheese in the center, then top with another flattened portion of beef. Pinch the edges to seal the cheese inside and form a thick patty. Repeat to make 3 patties.

Place the formed patties on a parchment-lined baking sheet and chill in the fridge for 20 minutes to help them hold their shape.

While the patties chill, make the spicy aioli. In a small bowl, combine mayonnaise, grated garlic, hot sauce, prepared horseradish, and chopped cilantro. Stir well and set aside.

Remove patties from the fridge and season generously on both sides with burger seasoning.

Preheat your grill to medium-high heat. Grill the patties to your desired doneness.

During the last 2 minutes of cooking, place a slice of American cheese on top of each patty to melt. Toast the burger buns on the grill as well.

Assemble the burgers. Spread the spicy aioli on both toasted buns. On the bottom bun, add arugula, the cheeseburger patty, and a generous spoonful of jalapeño bacon jam. Place the top bun on and serve.